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Thai Spices &Herbs
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Chilli: "Phrik"
in Thai
Chilli is an erect, branched, shrub-like herb with fruits used as garnishing and
flavouring in Thai dishes. There are many different species. All contain capsaicin, a
biologically active ingredient beneficial to the respiratory system, blood pressure and
heart. Other therapeutic uses include being a stomachic, carminative and antiflatulence
agent, and digestant. |
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Cumin: "Yi-ra"
in Thai
Cumin is a small shrubbery herb, the fruit of which contains a 2-4% volatile oil with a
pungent odour, and which is used as a flavouring and condiment. Cumin's therapeutic
properties manifest as a stomachic, bitter tonic, carminative, stimulant and astringent. |
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Garlic:
"Kra-thiam" in Thai
Garlic is an annual herbaceous plant with underground bulbs comprising several cloves.
Dried mature bulbs are used as a flavouring and condiment in Thai cuisine. The bulbs
contain a 0.1-0.36% garlic oil and organic sulfur compounds. Therapeutic uses are as an
antimicrobial, diaphoretic, diuretic, expectorant, antiflatulence and cholesterol lowering
agents. |
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Ginger: "Khing"
in Thai
Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different
forms as a food, flavouring and spice. Ginger's rhizomes contain a 1-2% volatile oil.
Ginger's therapeutic uses are as a carminative, antinauseant and antiflatulence agent. |
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Galanga: "Kha"
in Thai
Greater Galanga is an erect annual plant with aromatic, ginger-like rhizomes, and commonly
used in Thai cooking as a flavouring. The approximately 0.04 volatile oil content has
therapeutic uses as carminative, stomachic, antirheumatic and antimicrobial agents. |
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Hoary Basil:
"Maeng-lak" in Thai
Hoary Basil is an annual herbaceous plant with slightly hairy and pale green leaves, eaten
either raw or used as a flavouring, and containing approximately 0.7% volatile oil.
Therapeutic benefits include the alleviation of cough symptoms, and as diaphoretic and
carminative agents. |
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Kafffir:
"Ma-krut" in Thai
The leaves, peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine.
The leaves and peel contain a volatile oil. The major therapeutic benefit of the juice is
as an appetiser. |
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(No Common English Name):
Krachai inThai
This erect annual plant with aromatic rhizomes and yellow-brown roots, is used as a
flavouring. The rhizomes contain approximately 0.8% volatile oil. The plant has
stomachache relieving and antimicrobial properties, and therapeutic benefits as an
antitussive and antiflatulence agent. |
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Lemon Grass:
"Ta-khrai" in Thai
This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are
used as flavouring. Lemongrass contains a 0.2-0.4 volatile oil. Therapeutic properties are
as a diurectic, emmanagogue, antiflatulence, antiflu and antimicrobial agent. |
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Lime: "Ma-nao"
in Thai
Lime is used principally as a garnish for fish and meat dishes. The fruit contains
Hesperidin and Naringin , scientifically proven antiinflammatory flavonoids. Lime juice is
used as an appetiser, and has antitussive, antiflu, stomachic and antiscorbutic
properties. |
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Marsh Mint:
"Sa-ra-nae" in Thai
The fresh leaves of this herbaceous plant are used as a flavouring and eaten raw in Thai
cuisine. Volatile oil contents give the plant several therapeutic uses, including
carminative, mild antiseptic, local anaesthetic, diaphoretic and digestant properties. |
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Pepper:
"Phrik-Thai" in Thai
Pepper is a branching, perennial climbing plant from whose fruiting spikes both white and
black pepper are obtained. Used as a spice and condiment, pepper contains a 2-4% volatile
oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents. |
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Sacred Basil:
"Ka-phrao" in Thai
Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and
often times reddish-purple leaves. The fresh leaves, which are used as a flavouring,
contain approximately 0.5% volatile oil, which exhibits
antimicrobial activity, specifically as a
carminative, diaphoretic, expectorant and
stomachic. |
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Shallot:
"Hom,Hom-lek,Hom-daeng"in Thai
Shallots, or small red onions, are annual
herbaceous plants. Underground bulbs
comprise garlic-like cloves. Shallot bulbs
contain a volatile oil, and are used as
flavouring or seasoning agents. Therapeutic properties include the alleviation of stomach
discomfort, and as an antihelmintic, antidiarrhoeal, expectorant, antitussive, diuretic
and antiflu agents. |
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Sweet Basil:
"Ho-ra-pha" in Thai
Sweet Basil is an annual herbaceous plant, the fresh leaves of which are either eaten raw
or used as a flavouring in Thai cooking. Volatile oil content varies according to
different varieties. Therapeutic properties are as carminative, diaphoretic, expectorant,
digestant and stomachic agents. |
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Turmeric:
"Kha-min" in Thai
Turmeric is a member of the ginger family, and provides yellow colouring for Thai food.
The rhizomes contain a 3-4% volatile oil with unique aromatic characteristics. Turmeric's
therapeutic properties manifest as a carminative, antiflatulence and stomachic. |
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